There's a delightful looking recipe on page 64 in the July/August 2005 Vegetarian Times for frozen creme brulee. It isn't vegan, but I'm interested in making it vegan.
The two non vegan items in the recipe are vanilla ice cream and evaporated milk. I can't imagine it would make a whole lot of difference to use soy ice cream in place of the dairy ice cream, but would using evaporated soy milk make a difference?
To be honest I'm not even sure what evaporated milk /is/. Is it just powdered milk?
Here is a copy of the recipe, for those interested.
Frozen Creme Bruleee (serves 4)
These simple "cremes" are made of vanilla ice cream topped with a brulee of soft caramel, but you can't beat the luscious flavor combination or the ultra-elegant presentation.
2 cups vanilla ice cream, slightly softened
2/3 cup granulated sugar
1/4 cup evaporated milok
fresh berries or mint sprigs for garnish, if desired
1. Spread 1/2 cup ice cream into 4 oval creme brulee ramekins. Freeze until firm.
2. Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly). Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.
3. Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. garnish with fresh berries or mint sprig, if desired.
so, seeing the recipe, is there any reason that using soy milk powder instead of dairy milk powder (assuming that's what evaporated milk is) would make a huge difference?
thanks in advance!